Zucchini Crust Grilled Cheese

March 31, 2017

Guys, today I made something awesome.
Awesome as in, literally awe-inspiring and awe-amazing.
But let’s start from the beginning. Almost three years ago I created what has become the most popular (and copied) recipe on this blog, my worldwide famous Cauliflower Crust Grilled Cheese.
A recipe that made headlines and sparked obsession around the entire globe. If you don’t believe me, read here
So today I decided the time was ripe to make something as incredible as my cauli crust grilled cheese.

Enters the Zucchini Crust Grilled Cheese.
What I did here was basically to use shredded zucchini instead of riced cauliflower to make the bread slices.
Simple as that. The result is awesome.

Green sliced of zucchini “bread” (made of shredded zucchini, mozzarella, Parmesan, and seasoning) that are perfect for making a grilled cheese.
And since they’re made with veggies ergo low-carb, gluten-free, and healthy as a green juice, you’re free to indulge in the cheese, something I always do.

Would you believe me if I say that this Zucchini Crust Grilled Cheese is as awesome as my Cauli Crust Grilled Cheese?
No? Then try it and see for yourself.

Preheat oven to 450°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease it (alternatively use a silicone baking mat). Set aside.
Place shredded zucchini in a microwave-safe dish and microwave on high for 6 minutes. Transfer to a dishcloth (or tea towel) and twist it to squeeze as much moisture as you can. This is very important. The zucchini need to be dry, otherwise you’ll end up with mushy dough, impossible to use as slices of bread.
In a bowl mix zucchini, egg, mozzarella cheese, Parmesan cheese, oregano, salt, and pepper.
Spread zucchini mixture onto the lined baking sheet and shape into 4 squares.
Bake for about 15 to 20 minutes until lightly golden brown.
Remove from the oven and let cool 10 minutes before peeling them off the parchment paper (be careful not to break them!)

Assemble grilled cheese

Heat a pan over medium heat.
Butter one side of each slice of zucchini crust bread (preferably the top part).
Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of zucchini crust bread, buttered side up.
Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.
Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.

Mike, do you think this would work with broccoli instead of zucchini? I prefer the flavor a little more. Plus, I thought there might be less liquid to have to squeeze out from broccoli than zucchini. Thoughts??

Yes, it should work with broccoli too. I would use my Cauliflower Crust Grilled Recipe (linked in the post) as a base for experimenting. If for no other reason that broccoli and cauliflower belong to the same family and have similar cooking properties; hence the ratio broccoli rice to egg/cheese should be almost identical.If you do try it, please report back :)

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